Vegan Coffee Cream Cake
 
Prep time
Bake time
Total time
 
Instead of Kahlua for the icing use 2 Tbs instant coffee granules and 3 Tbs hot water to dissolve, cool before adding to the buttercream.
Serves: serves 14 people
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Soda 2 teaspoons
  • Salt ½ teaspoon
  • Coconut or Vegetable Oil 1 cup
  • Granulated Sugar 1¾ cup (350g)
  • Vanilla Extract 2 teaspoons
  • Plant Milk * I prefer soy milk 1½ cups (355ml)
  • Apple Cider Vinegar *or white vinegar 2 Tablespoons (30ml)
  • Instant Coffee Granules 3 Tablespoons (*You can use 1½ to 2 Tbs instead if you want a lighter colored cake)
  • ½ Recipe Toffee Bark minus the almonds
  • 1 Recipe Vegan Buttercream
  • Kahlua ½ cup or if alcohol free see note above
Instructions
  1. In a large mixing bowl combine the sugar, oil and vanilla extract
  2. Add the instant coffee granules to the room temperature soy milk and stir to dissolve, add the vinegar
  3. Add this soy milk mixture to the sugar mixture in the bowl and whisk smooth
  4. Sift the flour, baking soda and salt into the liquids and whisk smooth
  5. Divide the batter between 2 greased and parchment lined 8" x 2" pans and bake immediately in a preheated 350°F oven for 35 minutes or until springy to the touch when you gently press the centers
  6. Cool in the pans until you can safely touch them without burning your self then flip them out onto a cooling rack or a parchment lined sheet pan, cool in the refrigerator while you prepare the buttercream icing and the toffee recipe
  7. Fill and ice the cake as shown in the video
Notes
This cake will be fine at room temperature for a couple days, unless it is too hot in your area.

Refrigerate for longer shelf life (up to 7 days) but bring to room temperature before serving for best results
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/coffee-cream-cake/